Broiled with teriyaki sauce, topped with a pineapple, substitute rice as your side

In a bowl, combine the chicken thighs, teriyaki sauce, minced garlic, and minced ginger. Ensure the chicken is well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Chicken

Preheat your oven's broiler on high for about 10 minutes while the chicken is marinating.

Preheat the Broiler

Line a baking sheet with aluminum foil for easy cleanup. Place the marinated chicken on the sheet and broil for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Broil the Chicken

In the last 2-3 minutes of broiling, place the pineapple slices on top of the chicken to warm them up and slightly caramelize.

Add Pineapple

Once cooked, remove the chicken from the oven. Sprinkle with sliced green onions and sesame seeds before serving.

Garnish

In a medium saucepan, combine 2 cups of rice, 2 cups of water, and 1 tsp of salt. Bring to a boil over high heat.

Cook the Rice

Once boiling, reduce the heat to low, cover with a lid, and simmer for about 18-20 minutes or until the rice is tender and the water has been absorbed.

Simmer

Remove from heat and let it sit for 5 minutes. Fluff the rice with a fork before serving.

teriyaki glazed chicken

Recipe information

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